Create and Cook Competition 2018

This year is the first year that the Create and Cook competition has been open to Schools in the Gloucestershire and Oxfordshire area. The Create and Cook competition is run by Min Raisman from Fit2cook food education.  Min was an award winning producer on BBC Radio Four's Food Programme and had helped to run the prestigious BBC Food and Farming Awards. The aim of the competition is to encourage young cooks to discover their local food and to develop a love of cooking. 

Twenty four girls from SHS took part in the competition in pairs. They had to research local produce in their area then between them design a two course summer menu showcasing these ingredients, plus one ingredient for the Co-operative 'Best of Countries' range, as well as demonstrating their technical ability. The girls had to share their stories about their chosen ingredients and their passion for cooking. 

Only three teams per school were allowed to be entered in the Create and Cook competition. To decide which students would reprent SHS we ran a ‘cook off’, where the girls had to produce two plates of identical dishes of each course in one and a half hours.  

The judges (Cindy Pride, Kathy Heard - food teacher from from Marling School and Emma Fox) were blown away blown away by the extremely high standard of work produced in the cook off. Dishes produced were amazing and demonstrated an extremely high level of skills. The judging was so very difficult as all the entries were worthy of going forward.

The 3 pairs of girls that went through to represent Stroud High were:

Amber Tunney and Martha Steel

Jasmine Bates and Emily Voyce

Poppy Faskin and Naomi Walker.

After Easter, we received news that Jasmine and Emily had been successful in reaching the Gloucestershire regional final on 17 May at Gloucester College where they will have to recreate their summer menu for Min and the judges. If they win the Gloucestershire final they will go through to the Gloucester/Oxfordshire regional final later this summer term.

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